9.1綜合評分
87人做過這道菜
做面包的Even
用料
高筋粉
500克
100克
6克
耐高糖酵母
6克
奶粉
23克
雞蛋
2個
125克
牛奶
125克
紅茶包
4克
黃油
60克
奶酥餡
細砂糖
40克
100克
1克
50克
奶粉
100克
紅茶包
1包
玉米淀粉
15克
酥粒
黃油
30克
25克
低筋粉
40克
奶粉
5克
杏仁粉
10克
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- 首先把除黃油之外的全部原料加入廚師機
- 攪拌出厚膜狀態(tài)
- 然后加入黃油
- 最終攪拌出手套膜，然后把攪拌好的面團揉光滑放到發(fā)酵箱里30度發(fā)酵一小時
- 接著來做奶酥餡，把軟化的黃油、糖、鹽和紅茶包放到一個容器里
- 用打蛋器打到微微發(fā)白
- 然后加入蛋液
- 繼續(xù)打到看不見雞蛋的狀態(tài)
- 最后加入全脂奶粉和玉米淀粉，用刮板拌勻
- 面團發(fā)酵完成以后把它分成80克每個
- 揉圓松弛20分鐘
- 把黃油，糖，低筋粉，奶粉和杏仁粉全部混合一塊拌勻
- 然后用手搓成小顆粒
- 把松弛好的面團略微拉長，然后搟薄，搟成一個規(guī)則的正方形
- 翻面，底部打薄
- 薄薄的抹上一層奶酥
- 最后把面團疊起來
- 卷好之后稍微壓一下壓扁，然后放冷藏松弛十幾分鐘
- 冷藏過后奶酥餡會凝固，把面團豎著切成兩條
- 切面朝上，把兩條面團交叉放置
- 然后把面團交叉編起來
- 兩端捏緊
- 全部做完之后32-35度發(fā)酵40分鐘到一個小時
- 發(fā)到大概1.5倍大小，把表面刷上全蛋液
- 撒上酥粒
- 烤箱預熱，上溫190下溫180，放在中下層烤15分鐘左右
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